When a co-worker plopped a cooler full of Pheasant & Quail in my lap I was at a loss as to how to prepare them. He said to just fry them up! I searched here for a fried pheasant recipe but came up empty...
Author: CookBookCollector
I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade,...
Author: Haversac
Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for...
Author: Satisfied Kris
This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request....
Author: ladypit
I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!
Author: Monica in PA
Make and share this Pheasant (Or Chicken) En Creme recipe from Food.com.
Author: papergoddess
I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin....
Author: Huskergirl
Make and share this Diane's Pheasant Fingers recipe from Food.com.
Author: Chef TraceyMae
This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that...
Author: Shirley Spillman
I've used this recipe many times and have no complaints so far from any of my friends. I can't remember where I got it but I can say it's been well used. Note: Young birds are the best for roasting. You...
Author: Chuck in Killbuck
A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
I found this recipe in a 1984 edition of "American Family Cooking" in response to a request for pheasant recipes. Sounds delicious!
Author: Lorac
Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird...
Author: EdsGirlAngie
Posting this per a request. I haven't tried it, but it comes from a much loved book-The Poultry and Game Cookbook. It's supposedly a Bavarian recipe.
Author: JustJanS
Any upland game bird (such as grouse or quail) may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice.
Author: Chocolatl
Adapted from A Feast of Scotland. Posted for ZWT6. Cox's Orange Pippin apples are crisp and sweet, with a complex flavor. If you can't find them, any crisp, sweet apple will do.
Author: Chocolatl
My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered...
Author: Montana Heart Song
This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53